Peach Tea and Berry Gelatin Terrine

1. 1

   To make the Terrine: Pour 2 tablespoons cold water into a small bowl and sprinkle the gelatin over the surface.

2. 2

   Let sponge, allowing the gelatin to absorb the water, about 3 minutes.

3. 3

   While the tea is still hot, add the sponged gelatin, sugar and honey and whisk until dissolved.

4. 4

   Set aside and let the gelatin relax and mature and cool at the same rate as the liquid so it doesn't separate when chilling.

5. 5

   Place the berries in a 9 by 5-inch loaf pan or divide them among individual molds.

6. 6

   Pour in the peach liquid.

7. 7

   Refrigerate until chilled and firm, at least 3 hours.

8. 8

   To make the garnish: Whisk the egg white in a bowl to break up the tightness of the albumin.

9. 9

   Spread the sugar out in a shallow bowl.

10. 10

    Dip herb sprigs (the tops) and leaves (the larger bottom ones) in the egg white, shake them off a bit then dredge in the sugar.

11. 11

    Set on a wire rack to dry a few minutes or overnight.

12. 12

    When ready to serve, dip the bottom of the pan into hot water for 10 seconds.

13. 13

    Flip the terrine out onto a serving platter and garnish with the herb sprigs.

14. 14

    Serve in slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.